#SundaySupper: Summer Dinner Salad Recipes

When my mom was here in April, I asked her if there was anything in particular she wanted for dinners during her visit.

Her answer, not surprisingly, was “something light!”

My brother and his wife recently bought a house in my parents’ neighborhood and are doing some remodeling. While the construction is taking place, they’re living with my parents.

My dad travels a lot for his job so my mom doesn’t tend to cook much when he’s gone. Simple salads, high protein snacks, and lots of fruits and veggies are usually enough.

My brother and sister-in-law do cook, and enjoy doing so. (From what I hear I’m going to be insanely jealous of the kitchen they’ll have once their first home is complete.) The food they cook is delicious, too! But the diet change had her craving “something light.”

“Something light” isn’t usually in my wheel house, so I took to Pinterest hoping to find something in my long list of saved pins to satisfy. I sent Mom a link for a Superfoods Salad and was met with a resounding “yes, please!”

If you’re feeling the tug to healthier eating as the summer draws near, be sure to scroll past my recipe for some more great dinner salad options from the Sunday Supper crew.

Kale Superfoods Salad for #SundaySupper from Sew You Think You Can Cook

This salad was so fantastic, that I made it again the following week when my in-laws were visiting! Even my “meat and potatoes” father-in-law enjoyed the salad.

I know I’ll be making the salad again. It’s satisfying and filling without leaving you feeling weighed down. As a salad with a bunch of ingredients, it’s easy to assemble. Particularly if you have some leftover quinoa in the fridge already! Because kale is a hearty green, the salad will keep in an air tight container in the refrigerator up to a week.

Kale Superfoods Salad for #SundaySupper from Sew You Think You Can Cook (2)When my in-laws were here we cooked up some chicken and had pita bread, too. I forgot the Greek yogurt/sour cream in the dressing the second time around and it works just beautifully. Literally. While I preferred the touch of creaminess to the dressing it’s not necessary, and does make for a more photogenic salad.

The recipe below feeds 2-3 people. (I tripled it to serve a party of 5, which was an over estimation.)

Kale Superfoods Salad

Ingredients:

  • 1/2 C frozen edamame, cooked according to package instructions
  • 1/2 bunch kale, stems removed and torn
  • 1/2 C cooked quinoa
  • 1/2 C blueberries
  • 1/2 C red grapes, halved
  • 1/2 C dried cranberries or dried cherries
  • 1/3 C shredded Parmesan cheese
  • 1/4 C sunflower seeds
  • 1/4 C walnuts, chopped
  • 1/4 C orange juice
  • 2 tbsp olive oil
  • 1 clove garlic, minced
  • 1 tsp sugar
  • 1/2 tsp salt
  • 1/4 tsp pepper
  • 1 tbsp sour cream or Greek yogurt

Steps:

  1. Toss kale, quinoa, edamame, fruits, cheese, and sunflower seeds in a large bowl.
  2. Make the dressing: Whisk together the orange juice, olive oil, garlic, sugar, and Greek yogurt/sour cream in a small bowl. Season to taste with S+P.
  3. Pour dressing over the salad and carefully toss to evenly coat.

*This recipe is adapted from Averie at https://www.averiecooks.com/2016/06/twelve-superfoods-salad.html*

Kale Superfoods Salad for #SundaySupper from Sew You Think You Can Cook (3)

Sunday Supper Summer Dinner Salad Recipes

Brilliant Beef Salads

Choice Chicken Salads

Superb Seafood Salads

Vibrant Veggie Salads

Sunday Supper MovementJoin the #SundaySupper conversation on twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. To get more great Sunday Supper Recipes, visit our website or check out our Pinterest board.

Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here: Sunday Supper Movement

Burnt Honey Ice Cream

There are some days being a military family is just plain hard.

Burnt Honey Ice Cream | Sew You Think You Can Cook (1)

And really, we haven’t dealt with the hardest of experiences as my husband hasn’t deployed in his 7 years active duty. But comparing experiences and hardships doesn’t help anybody.

Not having been “in theater” is something my husband thinks about quite often. There’s a pull in him to serve and protect, and yet I know he’s thankful not to have missed out on any of our children’s milestones to date. But there’s an almost guilt he feels when someone, seeing him in uniform, thanks him for his service.

This past year, my Facebook world has been teeming with families separated due to deployments. And I, too, feel that pull. The guilt when I complain that life might be just a little too hard, that my husband has to travel 3-4 days a month. But it’s not fair to me to belittle my experiences either. Everyone is dealing with something and that something, no matter how “small or insignificant” it may seem to an outsider doesn’t mean it’s not the world to the person in the moment.

The hardest part that just about every military family can relate to is being far from family and friends.

We just had a fabulous week with my in-laws who came all the way out to California from Alabama to spend their vacation time. My husband even took the week off to make it an incredible “stay-cation.” We went to Disneyland for the first time, checked out the Aquarium of the Pacific, and went to an LA Galaxy game. Of course Tilly brought some crafts to do with the boys and we set up a garden! Our front step is now the home to some beautiful orange and blue flowers, and my balcony is a pot garden with strawberries, tomatoes, and herbs. Here’s to hoping I don’t kill everything!

With every move we have to say goodbye to friends we made at that duty station. Those goodbyes are hardest when the friends we’ve made are civilians who aren’t moving somewhere new, too.

I think there’s an understand among military friends that, yep, we’re moving again, but the military is small, we’ll see each other again.

Today’s post is about one of those friends. I’ve talked, countless times, about Tara of Tara’s Multicultural Table. I’ve known Tara for almost 8 years. Our husbands attended ROTC together and we were stationed in the FL panhandle together. We’re godparents to each others children and constantly keep in touch even though we moved to OH and they moved to DC in 2014. Then we came to CA and they should hopefully be joining us next year. Trust me, these next 12 months are going to be a combination of excitement and fear my hopes coming down crashing.

The recipe I’m sharing today is one that Tara made when we were visiting two years ago over Memorial weekend. It was so intriguing, I just had to make it myself. The burnt honey flavor is strong and a great compliment to a baked apple dish. I suggest using a sweet honey, and one that you like.

Burnt Honey Ice Cream | Sew You Think You Can Cook (2)

Burnt Honey Ice Cream

Ingredients:

  • 1/2 C honey
  • 2 C heavy cream
  • 1 C whole milk
  • 9 egg yolks
  • 1/4 C sugar
  • 1 C cold crème fraiche
  • 1 tsp Kosher salt

Steps:

  1. Heat honey in a large saucepan over medium heat. Cook until the foam that forms reduces and the honey becomes amber in color, about 5-7 minutes.
  2. In another saucepan, heat the heavy cream and milk over medium heat until warmed through; do not boil. Slowly add the cream to the darkened honey 1/2 C at a time, whisking continuously. When it comes back to a simmer, remove from the heat.
  3. In a medium bowl, whisk together the egg yolks and sugar. Pour the honey mixture into the eggs 1/4 C at a time, whisking continuously. When the egg mixture is warmed through and thin, slowly pour it back into the saucepan, still whisking continuously. Heat the ice cream base over medium-low heat, stirring often, until it coats the back of a wooden spoon.
  4. Pour the ice cream base through a mesh strainer into a large bowl. Stir in the crème fraiche and salt. Place the bowl into an ice bath, being careful not to let any ice water into the ice cream. When the mixture reaches room temperature, cover, and refrigerate a minimum of 2 hours.
  5. Pour chilled ice cream base into an ice cream  maker according to manufacturer’s instructions.

*This recipe is adapted from Tara at http://tarasmulticulturaltable.com/mourad-new-moroccan-cookbook-review-and-burnt-honey-ice-cream/*

Burnt Honey Ice Cream | Sew You Think You Can Cook | http://sewyouthinkyoucancook.com

#SundaySupper: Easy Cinco de Mayo Recipes

Mexican food used to be the most frequently made (and blogged about) cuisine in my house. And, while it still is, I haven’t been very creative with it as of late and our “Mexican Mondays” have definitely become a thing of the past. Now we just have Mexican food whenever the refrigerator ingredients dictate it and it’s usually a method for using up leftovers.

That being said, Mexican is usually a safe bet for our kids, too. They {usually} like beans of any kind, are more likely to eat ground meat instead of sliced or shredded, and of course, cheese.

I don’t often think of side dishes when it comes to preparing Mexican food, but today I have for you a very simple Black Bean Cilantro Rice that is prepared in one pot!

Making this dish was the first time I successfully made rice without a rice cooker. I’m tempted to even call it fool-proof!

I served this rice on a Friday during Lent alongside some quick pan fried fish. It would compliment pork quite nicely, too.

IMG_2833After declaring he didn’t like it, Firecracker finally tried some of the rice, and ended up asking for seconds! I was surprised Treat wouldn’t eat it, though he did help me with some food styling.

Thank you to Shelby of Grumpy’s Honeybunch for hosting today’s event. Be sure to scroll past my recipe for more great, easy idea for you Cinco de Mayo fiesta.

Black Bean Cilantro Rice

Ingredients:

  • 1 tbsp olive oil
  • 1/2 C minced red onion
  • 2 cloves garlic, minced
  • 1 C Jasmine rice
  • 1 tsp onion powder
  • 1/2 tsp cumin
  • 1/2 tsp Kosher salt
  • 1 1/2 C vegetable stock
  • 1 can (14 oz) black beans, rinsed and drained
  • 1/2 C fresh cilantro, chopped
  • juice 1-2 limes

Steps:

  1. Heat oil in a large pot over medium heat. Saute onions until translucent, add the garlic and cook another 30 seconds. Add the rice, onion  powder, cumin, and salt. Stir 30 seconds to evenly coat the rice. Add the stock and beans. Bring to a boil, reduce heat to low, cover and simmer 20 minutes. Remove from heat for 10 minutes before stirring in the cilantro and lime juice.

*This recipe is adapted from Kelly at http://www.mountainmamacooks.com/2017/03/one-pot-black-beans-cilantro-lime-rice/*

Black Bean Cilantro Rice for #SundaySupper from Sew You Think You Can Cook

Appetizers

Drinks

Entrees

Tacos

Sides and Sauces

Sweets

Sunday Supper MovementJoin the #SundaySupper conversation on twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. To get more great Sunday Supper Recipes, visit our website or check out our Pinterest board.

Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here: Sunday Supper Movement

Thursday Thoughts #21

Thursday Thoughts

My mom has been dying to do the “touristy” things ever since we moved out to SoCal one year ago.

The idea of driving around to look at famous people’s homes on a giant bus doesn’t appeal to me too much, but I’ll do it with her eventually. Before we leave this duty station anyway.

Update: I’ve been corrected. Mom wants to do a Studio Tour, not a bus tour. (Phew!) I don’t think kids are allowed on studio tours so that will be logistically more challenging to arrange. 

Seeing the Hollywood Stars might be kinda cool, if it weren’t just so darn crowded, and from what I hear, dirty. But again, I’ll make that trek with her. Maybe the next visit, Mom.

Seeing the Hollywood sign was a little more doable and an excursion I was simply waiting for the right time to do it. I did a tiny bit of research and asked a couple of friends if they’d gone with children.

So when my mom was here last week, off we went to Griffith Observatory to catch a glimpse of the iconic Hollywood sign.

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Finding information about the sign was easy. A quick browser search came up with this incredible website where we found great information regarding trail options based on your difficulty desire.

Reading that the trails run through snake territory, I knew that I wanted to be in long pants (in addition to closed toed shoes). My mind had me picturing narrow trails with a lot of foliage where snakes could take shelter.

Maybe the more strenuous paths would be that way, but the easy path we took at the Charlie Turner Trailhead was fairly smooth and quite wide. Strollers would have been easy enough to use on the path, too. A bit of a push uphill, but definitely doable.

There’s zero shade on the trails so be sure to bring plenty of sunscreen, water, and hats.

But wait, Lauren, your kids aren’t wearing hats in any of these pictures!

You’re right, they’re not. Both of my boys have hated hats since the beginning of their time. We swore when Treat came around we would get him to like hats being a winter baby in Ohio. No such luck. There might be hope in our future though! We gave them baseball caps at the LA Galaxy game last weekend and Firecracker liked it and Treat was iffy on it, but it did last longer than any other thing that’d been placed on his head in the previous 17 months!

I am quite glad I took the opportunity to check out the Hollywood sign this spring. I couldn’t imagine doing this hike in the summer. At least not with little children. I immediately regretted putting them in pants.

IMG_3085We spent about two hours on the trail. We didn’t get too far in that first hour going at the pace of a 17 month old, but we did make it to a great viewing area before turning around.

The kids were a little bit all over the place. Want to know how to get kids to keep moving when all they want to do is play in the dirt? Goldfish!

IMG_3114We had packed a lunch and enjoyed it at the Berlin Forest. An area with a few trees providing shade and a couple of picnic tables and benches. As it’s near the start of the trail, we left the “picnic basket” in the car and it was simple enough for my mom to get some “extra steps” down to the car to bring up our lunch (and the stroller!).

Mentioning the car brings me to my next point.

Parking.

The website I referenced earlier stated that parking at the observatory was free. Maybe it was at one point, but it isn’t still. It costs $4/hr and you have to pre-pay.

There’s plenty of free parking available further down the mountain, but as we really weren’t sure where we were going we opted for convenience. With the kids, it was definitely a good idea!

The parking lot as a splendid view of the sign, so if that’s all you’re really after, just do a drive by. (See the first photo of this post.)

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#Muffin Monday: Graham Cracker Muffins with Carrots and Raisins

fb5cd-muffin2bmonday2bcropIt’s time for another Monday filled with muffins!

#MuffinMonday is a group of muffin loving bakers who get together once a month to bake muffins to brighten their Mondays. There isn’t a theme to #MuffinMonday posts so anything goes, as long as it’s a muffin! (A big thank you to Kelly of Passion Kneaded for helping organize everything this month.)

You can see all our of lovely muffins by following our Pinterest board. Updated links for all of our past events and more information about Muffin Monday can be found on our home page.

Today’s muffin post was really supposed to be shared with another fun blogging group, Crazy Ingredient Challenge. This month’s ingredients were Graham Crackers and Carrots. I had all intentions to post with the group on the 20th but it never happened. (To see everyone else’s carrot & graham cracker combinations click here: 

My break from blogging over Easter weekend lasted into the week. My husband was out of town for work but my mom came to visit. And we had a blast! Instead of blogging at night, we were catching up on Once Upon a Time eating snacks and drinking mimosas. During the day we ventured to see the Hollywood Sign (I’ll probably do an entire blog post about our experience) and went to the Palos Verdes Lighthouse where we saw a whale! Firecracker and I had another preschool tour, too.

So, we made these muffins ON the 20th before heading to the lighthouse. We were out all day and there weren’t enough minutes left to my day to photograph, write, and post before the 20th was over on the east coast. So… I’m sharing it with Muffin Monday instead!

CIC-headerBut you know what, maybe my doing so will help pique someone’s interest about CIC? Join us!

These muffins are probably not healthy – even though they do have some fruits and veggies mixed right in. They are deliciously moist and full of flavor, though.

Graham Cracker Muffins with Carrots and Raisins

Ingredients:

  • 9 graham crackers, divided use
  • 2 1/4 C flour, divided use
  • ½ C sugar
  • 1 tbsp baking powder
  • ½ tsp salt
  • 1 egg
  • 1 C milk
  • 1/3 C canola oil
  • 1 tsp vanilla extract
  • ½ C shredded carrot
  • ½ C raisins
  • ¼ C brown sugar
  • ½ tsp pumpkin pie spice
  • 3 tbsp butter, melted

Steps:

  1. Preheat oven to 400 degrees F. Line 15 standard size muffin cups with liners.
  2. Pulse graham crackers in a food processor until they’re crumbs.
  3. In a large bowl, whisk together 2 C flour, 1 C of the graham cracker crumbs, baking powder and salt.
  4. In another bowl, whisk together the egg, milk, oil, and vanilla. Pour the wet ingredients into the dry ingredients, mixing until just combined. Fold in the shredded carrot and raisins.
  5. Fill prepared muffin tins 2/3 of the way with batter.
  6. In a small bowl, whisk together the remaining flour, ¼ C graham cracker crumbs, brown sugar, and pumpkin pie spice. Stir in the melted butter until crumbly. Top the muffins.
  7. Bake 16-18 minutes, until a toothpick inserted comes out cleanly.

*This recipe is adapted from HowSweetEats at http://tastykitchen.com/blog/2012/07/graham-cracker-chocolate-chip-muffins/*

Graham Cracker Muffins with Carrots and Raisins for #MuffinMonday and #CrazyIngredientChallenge

And don’t forget to check out these other muffin recipes:

Buttersquash Muffins by Karen’s Kitchen Stories

Lemon Crumb Muffins by Making Miracles

Strawberry Orange Muffins by A Day in the Life in the Farm

#FantasticalFoodFight: BLT

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I took a bit of a break from blogging over the Easter holiday. But I’m back and ready for a food fight!

Blog-oshper-ically speaking of course. Don’t you dare throw food around my house. You’ll get a glaring look, scolding, and slap on the hand. Just ask my 17 month old. Not that any of those punishments seem to work. Who wants to give us advice on how to get the child to STOP THROWING HIS FOOD ON THE FLOOR!?

This month’s Food Fight is BLT. Recipe requirements were to share a sandwich that contains bacon, a green leafy veggie, and tomato.

With it being the Easter season, I immediately thought of trying to make egg salad with our colored eggs. My mini me loved helping peel the eggs.

 

This year was the first we colored eggs with our children and I am so incredibly, words cannot express how happy I am that they loved it! My husband had the genius idea to color eggs outside and it’s a good thing we did! Treat just kept wanting to drop eggs into the mugs of dyed water. The concept of being gentle is completely lost on him. The result of the splash the eggs into the water method was a dark puddle of water on the tray holding the mugs of dye.

I’m on the trend of starting to like eggs and I’m happy to report that I quite liked this egg salad. I’m confident it’s the yellow mustard that makes me enjoy it so. Putting egg salad on a BLT is probably the best way to eat it, too! The crunch from the bacon and the freshness from the tomato create the perfect bite.

This recipe makes 4-6 sandwiches.

Egg Salad BLT Sandwiches

Ingredients:

  • 1/2 C mayonnaise
  • 1 tsp yellow mustard
  • 1/4 tsp paprika
  • 1/4 tsp onion powder
  • 9 hard boiled eggs, peeled and chopped
  • 1 lb center cut bacon, cooked
  • 8 slices sourdough bread, toasted
  • 2 vine ripened tomatoes
  • 4 leaves romaine hearts

Steps:

  1. Make egg salad: In a bowl, whisk together the mayonnaise, mustard, paparika, and onion powder. Season to tastes with S+P. Fold in the chopped eggs.
  2. Assemble sandwiches: Spoon egg salad onto a slice of bread. Top with 2-3 slices tomato, 3-4 slices bacon, and one lettuce leaf. Add a second slice of toasted bread. Cut in half and serve.

*The egg salad recipe is adapted from Heather at http://missfrugalmommy.com/easy-egg-salad-recipe/*

Egg Salad BLT for #FantasticalFoodFight from Sew You Think You Can Cook

To check out the other Fantastical BLT sandwiches click here:

If you would like to join our Fantastical Food Fight, you can learn more on our informational page.

Carrot Cake Energy Balls #EasterRecipes

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Today is my last post as part of the Easter Week with “Holiday Fun with our Blogging Friends.” This week, 13 bloggers are sharing 46 recipes and tips to help you serve up deliciousness this Easter. Follow #EasterRecipes on social media to see what we’re serving up! I’ll be taking the Holy Weekend off from my computer and spending it with my family and friends.

Our brunch menu consists of those Carrot Cake Cinnamon Rolls I shared with you yesterday, eggs, and bacon. Our dinner menu will be my Parmesan Pork Tenderloin, a corn and green bean casserole from one of my cookbooks, and some crescent rolls on the side. For dessert, as is tradition, I’ll be making my grandmother’s Easter Pound Cake in her lamb mold.

To round out my carrot cake related offerings this week I provide you with a healthy option. These energy balls even qualify as raw vegan (assuming you leave off the drizzle of cream cheese icing)!

If you love carrot cake, you absolutely must stop everything you’re doing and make these energy balls. You won’t feel guilty in the slightest indulging in a couple.

Firecracker helped me make them – aka he dumped ingredients into and pushed the buttons on the food processor – so he knew there were a bunch of carrots in these treats. Even if I called it a cookie he wouldn’t actually try a bite.

Treat on the other hand, inhaled two of them with his lunch! He had two more of the bunch later in the week, too.

I brought them to Bible study, as I knew one of the moms follows a raw vegan diet. I brought that Caramel Apple Dip as planned, but as we’d made these carrot cake bites the day before, the lightbulb went off and I knew I had to leave cream cheese icing off half of them. They were greatly approved and appreciated.

You can customize these balls to suit your tastes, too. Use any nut you like and any nut or seed butter in your pantry. I actually used a honey sunflower butter!

Carrot Cake Energy  Balls

Ingredients:

  • 3 carrots, peeled and sliced
  • 6 Medjool dates, pitted and halved
  • 1/2 C pecans
  • 1 tbsp sunflower butter
  • 1 C quick oats
  • 1 tsp cinnamon
  • 1/2 tsp nutmeg
  • 1/2 tsp ginger
  • 1/8 tsp salt
  • cream cheese icing (optional)

Steps:

  1. Pulse carrots in a food processor until finely shredded. Remove and set aside.
  2. Place the dates and pecans in the food processor and pulse until combined. Return the carrots to the food processor along with the remaining ingredients. Pulse until the mixture starts to come together.
  3. Form into balls. If the mixture is too thin, add a little more oats; if it’s too dry, add a little extra sunflower butter.
  4. Optional: Thin out the icing with milk. Drizzle over the energy balls.
  5. Store in refrigerator up to a week.

*This recipe is adapted from http://www.superhealthykids.com/no-bake-carrot-cake-bites/*

Carrot Cake Energy Balls | Sew You Think You Can Cook | #EasterRecipes

Be sure to check out these other Easter recipes:

Baked Eggs with Tomatoes by A Day in the Life on the Farm

Hot Cross Buns by A Kitchen Hoor’s Adventures

Classic Peanut Butter Confetti Bars by Making the Most of Naptime

Easter Muddy Buddies by Family Around The Table

Honey Cinnamon Quick Bread by Amy’s Cooking Adventures

Linda’s Famous Carrot Cake by Cooking With Carlee

Mini Easter Cheesecake Bites by Hezzi-D’s Books and Cooks

In case you missed them, here are the #EasterRecipes from the first half of the week:

Monday

Deviled Ham Bites by A Kitchen Hoor’s Adventures

30 Minute Dinner Rolls by Amy’s Cooking Adventures

Easy Pecan Sticky Buns by Corn, Beans, Pigs & Kids

Easy Citrus Ham by Jolene’s Recipe Journal

Sausage and Vegetable Strata by A Day in the Life on the Farm

Prosciutto Wrapped Asparagus With Lemon Herb Sauce by Tip Garden

Strawberry “Carrots” by Family Around The Table

Easter Malted Milk Dip by Hezzi-D’s Books and Cooks

Sharadan’s Lemon Blueberry Parfaits by Cooking With Carlee

Easter Egg Cooking and Dyeing Tips and Tricks by Palatable Pastime

Tuesday

Italian Easter Bread by Palatable Pastime

Carrot Cake Pancakes by Sew You Think You Can Cook

Torta Salata Pasquale by A Day in the Life on the Farm

Dill Roasted Radishes by A Kitchen Hoor’s Adventures

Roasted Parmesan Asparagus by Family Around The Table

Praying Arm Pretzels by Amy’s Cooking Adventures

Creamy Coconut Mini Tarts by Making the Most of Naptime

Wednesday

Carrot Cake Cinnamon Rolls by Sew You Think You Can Cook

Cinnamon Crescent Rolls by Tip Garden

Individual Easter Breads by Cooking With Carlee

Tomato Asparagus Quiche by Caroline’s Cooking

Peeps Whoopie Pies by Palatable Pastime

Rosemary Garlic Herb Rib Roast by Family Around The Table

Honey butter Peas and Carrots by Jolene’s Recipe Journal

Pea and Pasta Salad by A Kitchen Hoor’s Adventures

Roasted Eggplant Salad by A Day in the Life on the Farm